5 more bread recipes out now:
For most of us it’s a challenge to make bread that is both healthy and tasty. Baking with whole wheat flour requires a lot more effort than for example making a focaccia, which can easily be done within 90 minutes by anyone with a Kitchen Aid mixer. But does it really have to be this way?
Recently a friend of mine told me about a new baking technique he had learned that makes whole wheat bread baking a lot easier. I had to try it for myself and it really opened up a whole new world for me!
What I like about this technique is that it’s very easy to create airy whole grain bread that can easily be adapted to suit your personal preference when it comes to size, flavour and fiber content.
The technique is a simplified version of the so called high hydration bread. High hydration doughs is used to describe fine doughs with over 73% water content and whole grain doughs with close to 100% water content. 73% of what you say?
To figure out the water content in grams we must calculate 73% from the the ingredient that has the biggest impact on the yield of the recipe, in this case the total amount of flour, which is set to 100%. This is called Baker’s percentages or a scaling recipe and describes the relationship between the ingredients.
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Video: Fredrik Lyhne and Fredrik Kjelstrup Haug
Music: Marius Krøger Nordlie at